White Bean Tostadas with Pistachio Sage Yogurt

2 fresh limes, halved
3 scallions, sliced into ¼ inch pieces
3 tbsp. olive oil
¼ tsp. sea salt
1/6 tsp. freshly ground white pepper
4 corn tortillas
1 can (15 ounces) white beans, drained and rinsed
1 cup quinoa, cooked
1 pint grape tomatoes, halved
1 cup Crunchmaster Original Multi-Seed Crackers, crushed
1 avocado, peeled, pitted and sliced
2 cups mixed salad greens
¼ cup pistachios
2 tbsp. freshly squeezed orange juice
2 tbsp. fresh parsley, finely chopped
3 tsp. hummus
2 tsp. salsa
1 tbsp. fresh orange zest
Greek plain yogurt, for serving

Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill.

Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through.

Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt.